Isosakuranin
Isosakuranin is a product from Paliurus ramosissimus.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Mol Plant Pathol.2022, 10.1111:mpp.13280.
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Oxid Med Cell Longev.2022, 2022:9139338.
Chemistry of Natural Compounds2018, 54(3):572-576
Analytical Methods2018, 10(27)
Int J Mol Med.2015, 35(5):1237-45
Mol Plant Pathol.2023, 24(2):123-141.
Phytochem Anal.2022, doi: 10.1002
Curr Issues Mol Biol.2022, 44(10):5106-5116.
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Zhongguo Zhong Yao Za Zhi. 2006 Dec;31(24):2049-52.
Studies on chemical constituents from fruits of Paliurus ramosissimus.[Pubmed:
17357553 ]
To study the chemical constituents from the fruits of Paliurus ramosissimus.
METHODS AND RESULTS:
The constituents of P. ramosissimus were separated with various chromatographic techniques and their structures were elucidated by means of spectral analysis and physico-chemical properties.
Nine compounds were isolated and identified as umbelliferone (1), scoparone (2), aurapten (3), bergapten (4), isopimpinellin (5), byakangelicin (6), xanthotoxol (7), Isosakuranin (8), poncirin (9).
CONCLUSIONS:
Compounds 1-9 were isolated from the fruits of P. ramosissimus for the first time.
